Surf. Eat. Yoga. Repeat at the #ROXYpro France

After a big day of heats at the #ROXYpro France and in preparation for #ROXYfitness Hossegor on the weekend, we took some time out at the end of our day to R E L A X with some yoga and a healthy dinner, hosted by the gorgeous girls from revelbiarritz.

As the sun slipped below the trees, our yoga teacher, Laura, lead lead the flow. Talk about a sun salutation!

Mainei taking on the twist challenge.

At 9 years old, Sierra Kerr was our smallest and fiercest yogi.

As we finished our practice and with a fresh yoga high in place, we floated from our mats into the kitchen to find a fresh feast waiting for us to taste. While Laura was keeping us zen on the deck, Leone had been busily preparing a nourishing spread of locally sourced fare for dinner.

From salmon poke bowls to rice paper rolls loaded with vegetables to the raw berry cheesecake, we filled our plates with nature’s best and satisfied our hunger with some serious soul food.

And for those who were following the fun on snapchat, we promised to share the raw dessert recipe and here it is! Bon Appetit!

COCONUT LIME + BERRY RAW CHEESECAKE

Base

1 cup almonds

1 cup shredded coconut

½ cup pecans

8 medjool dates, pitted and soaked in water

½ cup coconut oil, melted

Filling

3 cups cashews, soaked in water overnight

¾ cup lime juice

½ cup maple syrup

1 teaspoon vanilla paste

½ can coconut cream

¾ cup coconut oil, melted

Topping

1.5 cups frozen raspberries

¼ cup maple syrup

1. To make the base, drain medjool dates, place all ingredients into a food processor and blend until well combined + sticking together.

3. For the filling drain cashews, process all ingredients in a food processor except coconut oil, and process until well combined. Keep the food processor on and slowly pour in coconut oil - process until smooth and creamy.

4. Pour cheesecake filling over base and place into the freezer for at least 30 minutes.

5. To make the berry topping, add the berries and maple syrup into a food processor and blend until smooth. Pour over the cheesecake and set aside.

6. Place cheesecake into the fridge for at least 4 hours to set.

Thanks again Leone and Laura from revelbiarritz, for an amazing evening!